滑铁卢华人, 水城百事论坛 http://www.kwcg.ca/forum/ 水城社区-Kitchener, Waterloo, Cambridge & Guelph华人的网上家园 en 抵不了，BBQ的致癌物质是苯并a-芘，不能用维生素分解。如果是硝酸盐倒是VC可以分解 Reply by wolf, Monday, September 13, 2010, 13:13:

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]]> http://www.kwcg.ca/forum/index.php?id=35396 http://www.kwcg.ca/forum/index.php?id=35396 Mon, 13 Sep 2010 13:13:42 GMT wolf 用来防肉毒杆菌，这玩意虽然小概率，但是更毒，所以就给你点小毒药吃吃用来防止大毒药。其实我听说肉毒杆菌中毒皮肤会更加柔嫩.嘿嘿 Reply by wolf, Monday, September 13, 2010, 13:04:

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]]> http://www.kwcg.ca/forum/index.php?id=35394 http://www.kwcg.ca/forum/index.php?id=35394 Mon, 13 Sep 2010 13:04:47 GMT wolf 夏天的时候我特喜欢BBQ, 每周至少一次，也知道不好，是不是多吃点洋葱和西红柿就可以相抵 Reply by BBQ, Monday, September 13, 2010, 12:46:

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]]> http://www.kwcg.ca/forum/index.php?id=35392 http://www.kwcg.ca/forum/index.php?id=35392 Mon, 13 Sep 2010 12:46:52 GMT BBQ 硝不是致癌吗？怎么不加反而要特批？ Reply by 不懂, Monday, September 13, 2010, 12:30:

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]]> http://www.kwcg.ca/forum/index.php?id=35390 http://www.kwcg.ca/forum/index.php?id=35390 Mon, 13 Sep 2010 12:30:35 GMT 不懂 肉类需要加硝，这边也要求这个，除非是冷冻的肉制品，都要放硝。如果不放需要Canadian Food Inspection Agency特批，估计没有人愿意走这条路 Reply by wolf, Monday, September 13, 2010, 12:27:

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]]> http://www.kwcg.ca/forum/index.php?id=35387 http://www.kwcg.ca/forum/index.php?id=35387 Mon, 13 Sep 2010 12:27:48 GMT wolf 好像做腌制品需要用到一点硝的吧？肉色红润啊。 Reply by 我记得小时候家里也用一点硝, Monday, September 13, 2010, 11:56:

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]]> http://www.kwcg.ca/forum/index.php?id=35379 http://www.kwcg.ca/forum/index.php?id=35379 Mon, 13 Sep 2010 11:56:50 GMT 我记得小时候家里也用一点硝 有没有证据表明出口到加拿大的腌制品是工业盐腌制的？您说说工业盐里含硝酸盐是什么原因？ Reply by 少装13, Monday, September 13, 2010, 11:55:

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]]> http://www.kwcg.ca/forum/index.php?id=35378 http://www.kwcg.ca/forum/index.php?id=35378 Mon, 13 Sep 2010 11:55:52 GMT 少装13 大家注意了，不要买国内过来腌制品，很多都是用工业盐腌制的，硝酸盐的含量要比食用盐的高出许多 Posting by 88, Monday, September 13, 2010, 11:19:

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]]> http://www.kwcg.ca/forum/index.php?id=35374 http://www.kwcg.ca/forum/index.php?id=35374 Mon, 13 Sep 2010 11:19:14 GMT 88